Doctor's Review: Medicine on the Move

October 26, 2021

© David Tam

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Mixed mushrooms and mint salad

Recipes from the self-made BC-based YouTube star

This dish is savoury, herbaceous and incredibly healthy. Feel free to use any types of your favourite mushrooms; the more varieties, the more beautiful this salad will look. Sautéing the mushrooms is quick and convenient, but if the weather permits, grill them for extra smokiness.

as needed vegetable oil
12 oz. (375 ml) mushroom mix of your choice (see note)
pinch of salt
¼ c. (60 ml) shallots, short juliennes
2 tbsp. (30 ml) lemongrass, very thinly sliced
3 tbsp. (45 ml) lime juice
1-1½ tbsp. (15-22.5 ml) soy sauce
½ tbsp. (7.5 ml) seasoning sauce, such as Golden Mountain or Maggi
to taste roasted chili flakes or regular chili flakes
½ c. (125 ml) mint, large leaves chopped, small leaves left whole
¼ c. (60 ml) cilantro, chopped
1-2 green onions, chopped
4 leaves sawtooth coriander or extra cilantro, chopped
1½ tbsp. (22.5 ml) toasted rice powder (see note)

Heat a little oil in a wok or a large sauté pan over medium-high heat. Add one type of mushroom, season with a pinch of salt and cook, stirring occasionally, until they are cooked and have browned slightly. Transfer to a large mixing bowl. Repeat with the remaining types of mushrooms and add them all to the mixing bowl. (If you notice a lot of liquid pooling at the bottom of the bowl, pour it off before adding the other ingredients in the next step).

While the mushrooms are still warm, add the shallots and lemongrass; toss to mix. When ready to serve, add the lime juice, soy sauce, seasoning sauce, chili flakes, mint, cilantro, green onions, sawtooth coriander and toasted rice powder; toss to mix. Taste and adjust seasoning.

Serve the salad with sticky rice, which you can use to soak up the juices. Also serve with some crisp lettuce leaves, which you can use to make little bite-sized wraps. Serve warm or at room temperature. Serves 4 as an appetizer, 2 as an entrée. Note: Good mushroom choices are shimeji (beech), enoki, oyster, chanterelles, morels and maitake. You can use crimini mushrooms, but keep in mind that they give off a lot of liquid and shrink significantly when cooked.

To toast the rice powder, add to a small sauté pan over medium-high heat. Move the grains constantly, until they turn a deep golden-brown, about 5 minutes. Don’t skimp on the toasted rice powder because without meat, the lime’s acidity can feel a bit aggressive and the nuttiness of the toasted rice powder will be your only counterweight. You can also try making laab with crumbled tofu.

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